Rum Omelet

Ingredients

• six eggs
• six tablespoonfuls of milk
• a lump of butter the size of an egg

Method

1. 1

   Beat yolks with milk, add beaten whites, pour into a hot buttered frying pan, and cook until browned.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 54. The excerpt below is the record exactly as published.

a lump of butter the size of an egg in a deep earthen plate, put in the oven, and when the butter is melted and the plate hot, break in half a dozen eggs, season with salt and pepper, and put back in the oven until the whites are set. Serve on the plate on which they are cooked. Poached Eggs. Have enough boiling hot water in a pan to cover the eggs, but do not let it boil while putting in the eggs, as it will Poached Eggs. render the whites ragged and broken; break each ^gg separately, and slip carefully into the water, and when the whites are beginning to set, bring to a boil and begin to dip off the water until the tops are bare; boil until the whites are firm, take up carefully, put a small lump of butter, a little salt,- and one shake of pepper on each tgg^ and serve. Egg Baskets. Boil eggs for twenty minutes, take off the shells, and with a sharp knife cut in two crosswise; take out the yolks, rub fine, season with salt, pepper, melted but- ter and a little prepared mustard; put this mixture in the whites, cut a small slice from the bottom, so they will stand upright, arrange on the dish on which they are to be served and pour over them hot Old Zealand sauce (see sauces) as a dressing. Serve at once. 88 Eggs Scrambled Eggs. Put in a hot frying pan, two or three tablespoonfuls of butter; when hot, break in six or eight eggs and commence stirring at once, and continue until the eggs are cooked; turn into a dish, season with salt and pep- per, and serve hot. Scrambled Eggs No. 3. Have the frying pan hot, and put in two tablespoonfuls of butter ; beat six eggs with half a cupful of milk, just enough to mix them, pour into the pan, commence stirring at once, and when done take up in a dish and serve at once. Eggs with Creamed Beef or Codfish. Just before dishing the beef or fish, poach as many eggs as there are persons to be served, and place in the dish, pour the creamed meat over them and serve. Another way is to drop the eggs into the pan with the meat and let them cook until done; care must be used not to break the eggs in transferring from the pan in which they are cooked to the dish in which they are to be served. Have a smooth frying pan, heat it, and put in a tablespoonful of butter; beat six eggs until light, and pour into the frying pan. Let it cook until almost done through, Omelet. then with a knife, double one-half over on the other half, and let cook for a moment longer. In transferring from the frying pan to the dish on which it is to be served, hold the frying pan in the left hand, slip a knife under the lower end of the omelet, lift a little, give the pan a little shake, and the omelet will be on the dish in good shape. An omelet can be equally well cooked by putting in the oven and baking instead of frying. Oyster Omelet. Proceed as in plain omelet, and just before folding over, cover one-half with well drained oysters, season with salt and pepper and pour over them a tablespoon- Eggs 89 ful of melted butter; fold the omelet and set in the oven for two or three minutes, until the oysters are cooked through. Serve at once. Cheese Omelet. Beat together two eggs, two table- spoonfuls of grated cheese, and a scant half cupful of milk; when well beaten proceed as in plain omelet, and serve hot. Ham or Beef Omelet. For ham or beef omelet, pro- ceed as in plain, and as soon as it is " set" in the pan, sprinkle with cooked ham or beef, chopped fine; fold over and serve. Mushroom Omelet. Chop half a can of mushrooms that have been thoroughly drained, mix with four well beaten eggs and proceed as in plain omelet, putting a little more butter in the pan than for plain. Om.elet Soufl9.ee. Needed: Six eggs, 5 oz. of pounded sugar, flavoring of vanilla, orange-flower water, or lemon rind; 3 oz. of butter, i dessertspoonful of rice flour. Separate the yolks from the whites of the eggs, add to the former the sugar, the rice flour, and either of the above flavorings that may be preferred, and stir these ingredients well together. Whip the whites of the eggs, mix them lightly with the batter, and put the butter into a small frying pan. As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire; and when the omelet is set, turn the edges over to make it an oval shape, and slip it onto a silver dish, which has been previously well buttered. Put it in the oven, and bake from 12 to 15 minutes; sprinkle only powdered sugar over the souffle, and serve it immediately. Rum Omelet. Beat the yolks of six eggs with six table- spoonfuls of milk

Cook this with the app: pantry check, scaling, and the assistant.